News Staff/Beverly Taylor Owner Dyron Powell, left, and manager James Claborn are preparing to open Dyron's Lowcountry in Crestline Village. The restaurant's menu will focus on the cuisine of coastal South Carolina and Georgia.

Dyron's Lowcountry, which will specialize in the soups and seafood dishes traditional to the South Carolina and northern Georgia coasts, is scheduled to open June 2 in the former location of Table, which closed earlier this year.

And according to Dyron's manager James Claborn, there's not another restaurant quite like it here.

While Lowcounty cooking is not new to Birmingham, Dyron's will be the only one in town that's "dedicated to this cuisine 100 percent," Claborn says.

Indigenous to the ethnically and culturally diverse coastal areas around Charleston and Savannah, Lowcountry food has rich Caribbean and African influences and shares a culinary kinship with the Creole cooking of Louisiana.

Claborn, who worked as a waiter at Highlands Bar and Grill and the head waiter at Bottega and formerly owned City Hall Diner in Vestavia Hills, says Birmingham is ready for a full-fledged Lowcountry restaurant.

"There is always a market for simple, well-executed foods," he says. "These are comfortable foods, foods that anybody will enjoy who enjoys shrimp or oysters or a wonderful piece of fish."

Dyron's is owned by and named for Dyron Powell, a 36-year-old Cullman native who decided to open a restaurant after selling his steel business.

"It's something I've wanted to do all of my life," Powell says. "So I followed my heart."

Powell developed a particular interest in Lowcountry food on his trips to Charleston with his wife, Sonya, and their two children, Ethan and Emma.

"When I got into the Lowcountry area and you pair Southern food with coastal cuisine, I think it's the most perfect match," he says. "So that's how we chose to do what we do."

The Dyron's menu is still evolving, Claborn says, but the entree selections likely will include pan-seared trout, wood-grilled pork chops, Lowcountry crab cakes and cornmeal-crusted oysters.

A cold seafood bar will feature oysters on the half shell, peel-and-eat shrimp and marinated crab claws, and the grits selections will include shrimp and grits, crab meat and grits and crawfish tails and grits.

Dyron's will also serve a variety of soups, salads and sandwiches, plus daily specials.

The restaurant will be open for lunch and dinner from 11 a.m. to 10 p.m. Tuesdays through Saturdays and for brunch from 10 a.m. to 3 p.m. on Sundays.

Dyron's is at 121 Oak St. The phone is not yet in service.

Silvertron Chef Savors Spring With New Dishes
Summer is just around the corner, but at the Silvertron Cafe, chef-owner Marco Morosini is still savoring the last few weeks of spring by adding a few new items to the Forest Park eatery's menu.

The latest spring appetizer is a tomato and mozzarella salad, a light mixture of cherry tomatoes and mozzarella tossed in balsamic vinaigrette served with parmesan chips.

New sandwiches on the spring menu include an oyster po-boy, a grilled chicken teriyaki, a vegetarian black bean burger, and two paninis -- roast beef and vegetarian.

Also back for spring is Silvertron's popular chicken salad, which comes served inside a sliced, fresh melon.

In addition, Morosini has added a homemade chicken egg roll served with a sweet-and-sour dipping sauce and a side of Asian noodles.